Name: Sour Cream Dessert Omelet
Ingredients: 2 1/2 dl whipping cream; 2 1/2 dl sour heavy cream; 2 T sugar; 6 eggs separated; 1 3/4 dl flour

Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Sour Cream Dessert Omelet

Oven180 °C

Time15–20 minutes

Ingredients

Directions

Prepare

Preheat the oven to 180 °C.

Make the batter

Whip the whipping cream and sour heavy cream with half the sugar.
Beat the egg yolks with the remaining sugar.
Fold the yolk mixture into the cream mixture.
Fold in the flour.
Beat the egg whites until stiff.
Fold the stiff egg whites into the cream mixture.

Bake

Pour the mixture into a greased ovenproof dish.
Bake until puffed, about 15–20 minutes.

Nutrition, whole recipe (rough)

633Calories

20 gProtein

12 gFat

109 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Egg	1 large egg (50g)	78
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Cream + sugartop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Egg + flourtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Cream + flourtop 20% of all pairs

Smell alikemoderate

Cooked together30,481 recipes

Shared aroma: acetaldehyde (pungent, ethereal).
Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs: Egg whites whipped to stiff peaks give the omelet its light, airy structure.
Whipping cream: Adds richness and moisture, keeping the omelet tender.
Sour heavy cream: Adds moisture and a tangy acidity that balances the sweetness.
Flour: Provides structure so the set batter holds its shape after baking.
Sugar: Sweetens the batter and helps stabilise the beaten yolks.

The step that matters

Fold the stiff egg whites into the cream mixture. Folding gently keeps the whites' trapped air intact. Stirring or deflating them makes the omelet dense instead of light and puffed.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Sour Cream Dessert Omelet